Showing posts with label Payesh. Show all posts
Showing posts with label Payesh. Show all posts

Friday, 8 September 2017

Kerala Style Paal Payasam

Kerala Style Paal Payasam  is a famous recipe from the beautiful state Kerala. Until I came to food blogging I didn't know payasam is a popular recipe of every Indian state.The ingredients used in the payasam recipes are similar, slightly here and there. The only difference I observed is the way of preparing the dish. Paal payasam is a famous dish included in Onam Sadya.



When I talk about Onam I remember my lunch with my Malayali colleagues on the day of Onam. I was the only one person odd woman out in that group in that particular day. They were very friendly and decided to take one bong in their group for the Onam Sadya. Memories are really sweet!  This year I prepared paal payasam during Onam but could not post it on time due to my busy schedule. Then I thought sweet recipes can be shared any time, isn't it.



I have prepared Paal payasam in pressure cook method. This is the first time I am preparing any payasam recipe in pressure cook method. I was worried about the outcome but it turned out superb. Normally in this recipe kerala raw rice (unakkalari) is used. I have used Kolam rice. It will take almost one hour time and after that you can put it in the refrigerator and serve chill. You can reduce the time to cook the payasam by doing some advance work. Previous day you can boil and reduce the milk. Cool the milk and keep it in the refrigerator. Next day you can prepare the payasam. Actually, reducing the milk take lot of time. So if you can do that part in advance, it helps to reduce the cooking time next day. If you do not prefer chilled payasam then allow it to cool and later serve it. If you love payasam you can check the following recipes:

Rice Pudding
Nolen Gurer Payesh
Vermicelli Kheer

Kerala Style Paal Payasam

Ingredients

Kolam Rice - 1 cup
Full Fat Milk - 1 liter
Sugar - 2/3 cup
Water - 1/2 cup
Cardamom Powder - 1/2 teaspoon
Ghee - 2 tablespoon
Cashew Nuts - 8 to 10

1. Wash and soak the rice for 10 minutes and later drain the water.
2. Boil milk and reduce the quantity to approx 700 ml and keep aside.
3. Heat 1 tablespoon ghee in a pressure cooker and roast the cashew nuts. Keep them aside.
4. Now heat the remaining ghee and add rice into it. Keep on stirring for 5 to 6 minutes.
5. Slowly add the reduced milk into it and keep on stirring for sometime.
6. When milk starts boiling, close the lid of pressure cooker and allow one or two whistles.
7. Switch off the gas and allow releasing the pressure.
8. After opening the lid, add sugar, water and cardamom powder and mix well.
9. Switch on the gas and allow the payasam to boil for 10 minutes under slow to medium flame.
10. Finally switch off the gas and garnish with roasted cashews.
11. Allow to cool the paal payasam for some time and serve it.


Friday, 27 December 2013

Chana(Chena) r Payesh / Cottage Cheese in Milk Pudding

Chana r Payesh is a familiar Bengali sweet dish. You can prepare it at home with very minimal ingredients and the method is very easy. Suppose, guests are coming to your house or invited your daughter's mates for a play date in the evening and you do not have time to go to market and buy some dessert for them. You can prepare this quick milk pudding with cottage cheese. And if you have chena in your freezer it becomes even more quicker.



Chana(Chena) r Payesh / Cottage Cheese in Milk Pudding

Ingredients
Cottage Cheese/Chana/Chena - 100 gm, cut in to small blocks
Milk - 750 ml
Sugar - 1 cup
Cardamom powder - 11/2 teaspoon
Bay Leaf - 2

Procedure

Prepare Chena from milk at home. See How to make Cottage Cheese? 

1. Boil milk adding bay leaves and reduce the quantity to almost three fourth to half. 
2. Now add sugar and allow it mix very well. Next add chena cubes in milk and boil for 2-3 minutes.
3. Switch off the gas and sprinkle cardamom powder. Allow it to cool and serve it as sweet dish or dessert after lunch or dinner.

N.B.: You can also add few strands of saffron while boiling the milk. It will give nice colour and aroma.
                                                                                                                             


Monday, 17 June 2013

Nalen Gurer Payesh (Date Palm Jaggery Rice Pudding)


It's been a long time that I have not posted any sweet dish recipe. Last week I had prepared a traditional Bengali sweet dish :Nalen Gurer Payesh". This dish is especially made on Makarsankranti and during winter season. But you must be surprized then why now? Actually, you can prepare it anytime if the "Nalen gur" (date palm molasses, normally available during winter) is available in your kitchen. And the same thing happened with me, I stored a good amount of this molasses in my refrigerator and thought of using it to make this payasam (rice pudding).

Nalen Gurer Payesh (Date Palm Jaggery Rice Pudding)

Ingredients

Milk - 1 litr(Boiled)
Rice - 100g (Gobindo bhog rice / any kind of fragrant rice / Basmati rice)
Date Palm Molasses/ Jaggery (Crushed) - 1/2 cup
Sugar - 1/3 cup
Bay leaf -1 or 2
Roasted Cashew nuts
Kismis
Ghee - 1 tablespoon

Procedure

Soak the rice for 15 - 30 mins and drain the water completely. Now take 250 ml milk and boil it for some time so that it become little condense. Keep this aside. Heat ghee in wok and add bay leaf. If you want can also put green cardamom seeds but I avoided it because I wanted the fragrance of date palm molasses in my dish. Now put the soaked rice into ghee and fry it for few minutes. It's time to add milk slowly in to the rice and keep on stirring it until the rice becomes soften. Now add the condensed milk that was prepared earlier. Again stir it for some more time. Add sugar now and allow it to mix completely. Then add the jaggery (date palm jaggery). This gives a nice color and texture to the pudding. Keep on stirring until the jaggery melts completely. Taste your sweetness level and add some more. Add roasted cashew nuts and kismis from top. Cool it and serve this yummy traditional rice pudding.



N.B. - Most of the people avoid to add sugar in this rice pudding but I wanted a nice color and rich sweetness, so added both sugar and jaggery. Try it, it makes your pudding even more tasty. You can add a pinch of salt while adding sugar to pudding. It also makes a difference in taste..

 
Sending this to: Sweet Celebrations
 
 
 

 

Sunday, 31 March 2013

Vermicelli Kheer / Vermicelli Payasam/ Simui r Payesh


Indian Festivals are incomplete without sweet.  I am sharing a simple traditional sweet dish(Vermicelli Payasam/Simui r payesh), which is easily prepared at home. In Bengal, we call it Simui r Payesh. Bachelors as well as novice home maker can also prepare this and surprise their near and dear ones.





Vermicelli Payasam/ Simui r Payesh

Ingredients

Vermicelli/ Sevai - 1 cup
Ghee - 2 teaspoon
Milk - 1 litre, boil and make it to approx 750 ml
Sugar - 3/4 cup
Green cardamom(Elaichi) smashed
Bay leaf - 1
Roasted cashew (Optional) - 10 -15
Raisins (Optional) - 10 - 15




Procedure

1. Boil 1 litre milk and make it condense and keep aside. Now heat ghee in a wok and add bay leaves.
2. Fry vermicelli in ghee for 3 to 4 minutes.
3.Once vermicelli turns slight brown, add milk into it.



4. Keep stirring it. Vermicelli should be cooked properly in milk. When it is almost cooked, add sugar and keep stirring.
5. Now add crushed green cardamom into it . 
6. Turn off the gas and garnish with roasted cashew and kismis. Keep it in freeze and serve it cool.




Note: Instead of green cardamom rose water can be added.